Training Days Inside Gastown’s Highly Anticipated “L’Abattoir”
As regular readers might remember, I’m writing a feature for Vancouver Magazine on table service in the city and how it’s been evolving with our restaurant scene. To gain some insight, I’m putting the old apron back on (God help you all) and getting back to work. I’ll be at South Granville’s storied West Restaurant for a night later this summer, but right now I’m concentrating on the opening of L’Abattoir in Gastown (I’ve been invited to clock in at Deacon’s Corner, too, and I hope to be able to make that happen, too).
So far it’s been a lot of fun. We did cocktail and wine training yesterday and talked a little about service philosophy and the different protocols associated with each (table settings, approach, et cetera). It’s been fascinating to watch them try and create their own style to suit their vision for the restaurant. I’m really very psyched about the whole “embedded” experience, though not a little freaked that I might drop something. In a few hours we start the final menu tasting, followed by a proper dry run of friends and family. The opening to the public, if all goes well, should be a ‘go’ for Friday (knock on wood). Lots of photos of the room and our training sessions after the jump.
PS. If I happen to be serving you, go easy. It’s been a while…